Kung Pao Shrimp Risotto
How to Make It
Step 1
1
In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
Step 2
2
Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
Step 3
3
Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
Step 4
4
Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
Step 5
5
Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.
Ingredients
1 pound (26 to 30 per lb.) shelled, deveined shrimp, rinsed and drained
1/2 cup diced red bell pepper
1 tablespoon minced fresh ginger
4 dried hot chilies (about 3 in.)
1 teaspoon salad oil
1 cup white arborio or pearl rice
1 cup dry sherry
3 1/2 cups fat-skimmed chicken broth
1 teaspoon Asian (toasted) sesame oil
1/2 cup chopped or slivered green and/or red bell pepper
2 tablespoons chopped salted roasted peanuts
Soy sauce
Directions
Step 1
1
In a 10- to 12-inch nonstick frying pan over high heat, stir the shrimp until pink, about 2 minutes. Remove from pan.
Step 2
2
Add diced red bell pepper, ginger, chilies, and salad oil to pan. Stir until vegetables are limp, about 3 minutes.
Step 3
3
Add rice to pan and stir until opaque, 1 to 2 minutes. Add sherry and broth. Bring to a boil and cook, stirring often, until rice is tender to bite, about 15 minutes.
Step 4
4
Add shrimp and stir just until hot, 1 to 2 minutes. Stir in sesame oil.
Step 5
5
Ladle risotto into wide bowls or mound on plates. Sprinkle portions with chopped bell pepper and peanuts. Add soy sauce to taste.
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